Sarsaparilla & Cherry Bark Hot Chocolate

Posted by | December 03, 2014 |


½ bar of Apotheker’s Classic Dark Chocolate
10 oz water
1 tsp. (Indian) Sarsaparilla Root
1 tsp. Wild Cherry Bark
1 tbsp. Pure Maple Syrup

On the stovetop, add Sarsaparilla and Cherry Bark into water, simmer for 15-20 minutes without boiling. Strain herbs and put tea back in saucepan. Break up Apotheker’s chocolate and add into tea, stirring as it melts. Remove from heat and add maple syrup. ENJOY!

Makes 1-2 servings.

Sarsaparilla Root, with it’s vanilla-like, sweet taste, has long been used in soft drinks and various root beers. A favorite of ours for flavor, though sarsaparilla can be used for various skin ailments and it has antibacterial and anti-inflammatory properties as well. Wild cherry bark has been used medicinally to treat coughs (think of all those Wild Cherry cough drops) while it also adds a mild, earthy flavor balanced perfectly with maple syrup.

Our chocolate is sourced from a small, family cooperative in the Dominican Republic and is organically and biodynamically grown. It is naturally high in magnesium, calcium, iron, zinc, copper & potassium; healthy fats and fiber. We only use raw tupelo honey in our chocolate bars from a third generation beekeeper that does not use antibiotics or chemicals of any kind on her happy bees. Because we heat our chocolate to a low temperature, we ensure we do not lose many of the vital minerals, vitamins and enzymes found in raw honey. White Tupelo is found in the South and is a rich, mild tasting honey; it is also often considered safe for diabetics (though we recommend asking your doctor first). Other ingredients include organic ground vanilla bean powder, which is high in trace minerals, potassium and magnesium; and non-GMO sunflower lecithin, high in fatty acids that are wonderful for the brain and nervous system.

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